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Overhead view of peanut satay sauce dumplings in a white bowl, topped with sliced red chilies, chopped chives and chili crisp.
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Satay Sauce Dumplings

Store-bought gyoza tossed in a creamy red curry, coconut and crunchy peanut butter sauce, then topped with chives, fresh chilies and chili oil. An easy weeknight dinner for four.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner, Main Course
Cuisine: Asian
Servings: 4 people (5 gyoza each)
Calories: 519kcal
Author: Emily Roz

Ingredients

For the satay sauce

  • 2 tablespoon vegetable oil
  • 4 teaspoon Thai red curry paste see notes
  • 1 ¼ cups full-fat canned coconut milk (300 ml)
  • 3 tablespoon crunchy peanut butter see notes
  • 1 ½ teaspoon fish sauce
  • ½ teaspoon granulated sugar

For the dumplings

  • 20 store-bought gyoza fresh or frozen

For the topping (optional)

  • Fresh chives finely sliced
  • Fresh red chilies thinly sliced
  • Chili oil or chili crisp

Instructions

  • Heat the vegetable oil in a large skillet over medium heat. Add the red curry paste and fry, stirring, for 1 to 2 minutes until fragrant.
  • Add the coconut milk, peanut butter, fish sauce and sugar. Stir well and bring to a gentle simmer. Taste and adjust the seasoning.
  • Meanwhile, bring a saucepan of water to a boil. Cook the gyoza following the packet instructions, but drain them 1 minute before the stated time is up, because they finish cooking in the sauce.
  • Transfer the gyoza straight into the satay sauce with a spider strainer or slotted spoon, and stir gently for 30 seconds to coat.
  • Divide between 4 bowls and top with chives, sliced red chilies and chili oil. Serve immediately.

Notes

  • Curry paste: Every red curry paste is different in strength and taste, and that changes the flavor and heat of the sauce. If yours is spicy, use 1 teaspoon less. If it’s mild, add 1 teaspoon more.
  • Peanut butter: Some peanut butters are much sweeter than others. If yours is sweet, leave out the sugar. If it’s more savory, keep the ½ teaspoon sugar and add more to taste.
  • Gyoza: Cook from frozen, don’t thaw. Homemade dumplings with raw fillings should be cooked all the way through before going into the sauce.
  • Vegetarian: Use vegetable gyoza, swap the fish sauce for the same amount of light soy sauce, and check that your curry paste doesn’t contain shrimp paste.
  • Make ahead: The sauce keeps in the fridge for up to 3 days. Reheat it gently with a splash of water, then cook the gyoza fresh.

Nutrition

Calories: 519kcal | Carbohydrates: 46g | Protein: 11g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 709mg | Potassium: 251mg | Fiber: 4g | Sugar: 6g | Vitamin A: 788IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 4mg